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Got 20 Minutes?

Got 20 Minutes?

I've written before about the virtues of deli roast chickens and I have a few more ideas for these lovely birds.
If you've gotten behind and need dinner fast, a deli roast chicken may be your savior. This one uses a teriyaki
flavored chicken, a few bags of frozen veggies and a simple throw-together (or bottled) sauce to pull it
together - in 20 minutes!

Peanut Sauced Chicken and Vegetables

1 deli roast chicken - teriyaki style or other
2 bags ( 20 oz to 32 oz total) frozen vegetables
1/2 cup peanut butter
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon of minced garlic or 1/2 a teaspoon powdered
4 cups cooked rice - warmed

Heat vegetables according to package directions and drain. Keep warm.
Stir together sauce while veggies are cooking. Whisk together peanut
butter, soy sauce, sesame oil and garlic. This will be thick but will
thin when heated.
Shred chicken to make about 2 cups. You should have leftover chicken.
Warm pre-cooked rice.
Heat peanut sauce until thinned and toss with vegetables to coat.
Add shredded chicken last and don't stir too much or it will break apart and
get mushy.

Serve chicken and veggies over rice.

This was very good for so little effort. I have a couple tips to share on this:
The rice I used was a bag of frozen brown rice that heated in 3 short minutes in the microwave.
Imagine, brown rice in 3 minutes!
While I chose sugar snap peas and baby carrots, any vegetable you like would do.
The sauce is simple and delicious, but bottled Asian peanut sauce is available and is
fine to use.